VIENNESE CHOCOLATE-NUT CAKE
Hazelnuts or walnuts are traditionally used for this chocolaty nut cake, or a mixture. You don't need any baking powder. It's a cake associated with lots of tradition in our family.
Provided by christlk
Categories World Cuisine Recipes European Austrian
Time 1h30m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Cream margarine and sugar in a bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
- Mix flour, cornstarch, hazelnuts, and cocoa powder in a separate bowl and quickly mix into the margarine mixture. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before dusting with confectioners' sugar.
Nutrition Facts : Calories 511.7 calories, Carbohydrate 51.4 g, Cholesterol 65.5 mg, Fat 33 g, Fiber 2.8 g, Protein 6.4 g, SaturatedFat 5.3 g, Sodium 289.6 mg, Sugar 26.8 g
SACHERTORTE (AUSTRIAN CHOCOLATE CAKE)
Posted for ZWT-6. From the Usborne Children's World Cookbook that Gramma gave to my son when he was first learning to cook. This rich, chocolate cake, also known as Sacher's Cake was created by Franz Sacher when he baked it for an Austrian prince. Traditionally this is served with fresh whipped cream. Prep & cook time are estimates & prep includes making the filling & icing.
Provided by Tinkerbell
Categories Dessert
Time 1h5m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F (170°C/Gas mark 3) and grease and line with parchment, or waxed paper, two 8-inch round cake pans.
- Separate the eggs. Put the whites in one bowl and the yolks in another. Beat the yolks until smooth.
- Beat the butter and sugar together with a wooden spoon until creamy. Stir in the egg yolks gradually.
- Break the chocolate into pieces and melt in double boiler over low heat or slowly in microwave (10 seconds, stir, 10 seconds, stir & continue until melted) Stir chocolate into the creamed mixture.
- Put the egg whites into a large bowl, or mixer fitted with a whip attachment, and whisk until they are firm and form soft peaks when you lift the whisk.
- Mix the flour into the chocolate mixture. Then one spoonful at a time, fold the egg whites into the cake batter with a metal spoon.
- Pour the mixture into the cake pans. Smooth the top with the back of your spoon and bake the cakes for 35 minutes.
- When baked, run a knife around the edge of the cakes to loosen and turn out onto a wire rack to cool.
- For Filling: Melt the chocolate in a bowl. Mix in powdered sugar and the butter. Use a knife to spread the chocolate paste onto one half of the cake. Then, put the other cake on top.
- Melt the preserves in a pan over a low heat. Spread it over the top and sides of the cake with a blunt knife.
- For Icing: Sift the cocoa powder and the powdered sugar into a bowl. Add water, a teaspoon at a time, until it reaches a spreading consistency then spread it all over the cake.
Nutrition Facts : Calories 678.2, Fat 35.9, SaturatedFat 20.6, Cholesterol 262.4, Sodium 221.8, Carbohydrate 88.3, Fiber 3.2, Sugar 68.4, Protein 9.7
AUSTRIAN CHOCOLATE BALLS
I love to prepare these chocolate balls for family gatherings, to share at work or when I have a craving for chocolate! They're not too sweet and the glaze makes them pretty. -Lisa Malshuk, Bellow Falls, Vermont
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-3 dozen.
Number Of Ingredients 14
Steps:
- In a microwave, melt chocolate and butter; stir until smooth. In a large bowl, beat the sugar, egg, yolk, extract and chocolate mixture. Gradually add flour and mix well. Stir in nuts. Shape into 3/4-in. balls and place 1 in. apart on ungreased baking sheets., Bake at 350° for 10-12 minutes or until set. Cool. , For glaze, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Add the extract, sugar and milk and mix well., Dip tops of cookies into glaze; allow excess to drip off. Place on waxed paper; let stand until set. Store in airtight containers.
Nutrition Facts : Calories 96 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 23mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE ECSTASY
Make and share this Chocolate Ecstasy recipe from Food.com.
Provided by nnreq
Categories Dessert
Time 1h30m
Yield 14 serving(s)
Number Of Ingredients 5
Steps:
- Prepare brownie mix according to pacjage and cool completely.
- After cooling, crumble into bite sized pieced and place half in a 3 1/2 to 5 quart glass serving bowl Prepare pudding for a pie and let it set, no need to chill.
- Spread half the pudding over crumbled brownies.
- Top with half of the cool whip and half of the crushed heath bars.
- Repeat layers.
- cover and refrigerate for several hours or overnight.
Nutrition Facts : Calories 313.8, Fat 9.6, SaturatedFat 2.8, Cholesterol 4.4, Sodium 461.7, Carbohydrate 57.1, Fiber 0.9, Sugar 15.9, Protein 2.5
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